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Old 11-26-2011, 10:57 PM   #16
BlueHowler
is one Smokin' Farker
 
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Join Date: 07-28-10
Location: Centennial, Colorado
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I have an 11 pound Jenny O turkey that is 8% enhanced setting in a brine solution right now and it will be smoked tomorrow.

I've brined around 8 turkeys since learning now to do it and only one turkey has not been enhanced. Every one has been moist and flavorful without any hint of "mushiness" or being overly salty.

I'm not sure what other people are doing to achieve mushy meat or salty meat but I like brining turkey and chicken.

BBQ is a very personal journey and every cook is a learning experience.
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Old 12-02-2011, 09:52 AM   #17
deepsouth
somebody shut me the fark up.

 
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Join Date: 04-21-10
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thanks for this thread.
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Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
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